22 Jan 2025

 In the bustling Tsolamosese ward of Mogoditshane lies Kwa Seolong, a Setswana traditional food business run by 23-year-old Phatsimo Lepape and his 30-year-old uncle, Mothusi Alfred.

Lepape got the idea for the business when he returned home for the festive holidays and saw his grandmother preparing food for some occasion. This inspired him to start a traditional food business.

As cooking is commonly associated with women, Lepape and his uncle decided to break the stereotype and turn their passion for cooking into a profitable venture.

“We love what we do. We cook, sell food, and then relax when we get home. We have operating hours like any other business, and if we have leftover food after closing time, we sell it to people who need it for their dogs,” Lepape says.

Seeing a decline in the appreciation of traditional food, Lepape and Alfred saw an opportunity to revive Setswana culture through their cuisine. Their menu includes a variety of cultural dishes such as mokwetjepe, seswaa, mabele, dikgobe, pap, lebelebele, dumplings, and bogobe jwa lerotse.

“We specialise in Setswana cuisine without any added spices,” he said.

This, he added, had attracted many health-conscious customers, especially the elderly people, who had become their biggest clientele.

Lepape and Alfred, who have been running the business successfully for three years, set it up in acknowledgement of the need to contribute to employment creation efforts. However, like most entrepreneurs they face challenges, such as unsold food and bad weather like heavy rains and strong winds.

“We often give away leftover food to people for their dogs at a cost,” says Lepape.

The duo from Francistown, prides itself in offering great service and maintaining high hygiene standards, which is why they have received positive reviews from customers.

“As a business owner, it’s important to serve your customers with respect and love,” he says.

Although they do not have a social media presence, Lepape and Alfred continue to receive many customers still visit their stall to enjoy their food. Looking ahead, Lepape hopes to open a restaurant that will serve traditional dishes and cater to corporate events.

He encourages young people to come up with their own ideas to earn a living, and advises aspiring entrepreneurs to identify market needs and work towards meeting those.

“It’s important to realise your passion and channel your energy into your potential,” he adds. ENDS